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The slices of eggplant pâté

Ingredients for 4 people:

  • 3 eggplants
  • 120 grams of sweet bacon slices
  • 4 slices of bread
  • 4 tablespoons of extra virgin olive oil
  • basil
  • salt
  • black pepper



Divide the eggplant lengthwise, leaving her with a knife, carve the meat in the skin, drizzled with extra virgin olive oil, a pinch of salt and bake at 200 degrees for about 20 minutes.

Remove from the oven and carved the flesh with a spoon of cooked eggplant, chop with a crescent and place it in a colander to drain, place the eggplant pulp in a bowl, season with olive oil, some basil leaves and finely chopped sprinkle with salt and black pepper.

Cut the bread into 4 thin slices and toast under the grill for a few minutes, in another pan roasted bacon too; Lay the slices on 4 individual plates, place each of the pate of eggplant, then overlap the slices of bacon crisp and decorated as desired with a sprig of basil.



This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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